Main ingredients 🥩
pork loinfloureggbreadcrumbsbutterWorcestershire sauceketchupmacaronimayonnaisecabbage
Seungwoo Dad's Old-fashioned King Pork Cutlet
A nostalgic old-fashioned king pork cutlet made by thinly flattening pork loin, coating it with homemade wet breadcrumbs, frying it crispy, and serving with a smooth roux-based sauce.
🙋 Recommended for
- ⭐ Those who want to enjoy a nostalgic western-style pork cutlet at home
- ⭐ Those who love the harmony of crispy coating and smooth brown sauce
Ingredients needed 🛒2 servings
- pork loin (as needed)
- seasoned salt (a pinch)
- pepper (a pinch)
- flour (as needed)
- egg (as needed)
- breadcrumbs (as needed)
- butter (as needed)
- Worcestershire sauce (as needed)
- ketchup (as needed)
- macaroni (as needed)
- mayonnaise (as needed)
- carrot (a pinch)
- canned corn (as needed)
- cabbage (as needed)
- cooking oil (as needed)
Recipe 🍳
- Trim the silver skin from the surface of the pork loin with a thin knife to clean it.
- Cut the trimmed meat into appropriate sizes, then pound it thin and wide with a meat mallet to tenderize.
- Season both sides of the flattened meat with seasoned salt and pepper for a basic base flavor.
- Coat the meat surface thinly and evenly with flour, then dip in beaten egg, and finally coat thoroughly with breadcrumbs in order.
- Pour oil into a pan and preheat to 150-160°C, then fry the cutlet, moving it occasionally to prevent sticking, until golden brown.
- In a sauce pan, add equal amounts of flour and butter and stir-fry to make a light ivory-colored roux.
- With the heat off, combine Worcestershire sauce and ketchup as a sauce base, pour into the roux, and dissolve well while heating to complete the sauce.
- Boil macaroni, then mix with diced carrot, canned corn, and plenty of mayonnaise to make macaroni salad.
- Place the fried king cutlet on a plate, pour the warm sauce over it, and serve with macaroni salad and shredded cabbage.
- Flatten the loin with a mallet and season with salt and pepper.
- Coat with flour, egg, and breadcrumbs in order and fry in oil at 150-160°C.
- Make a roux with butter and flour, boil the cutlet sauce, and serve with salad.
Cooking tips 💡
- Spread the flour thinly and evenly so that the egg and breadcrumbs adhere firmly without separating.
- If the oil temperature is too high, the outside will burn and the inside will be undercooked, so maintain a medium temperature of 150-160°C.
- When making the sauce, the roux can easily burn, so it is safe to turn off the heat momentarily while mixing in the seasonings.